Butter Bell

When we switched to full fat dairy and got rid of all the margarine in the house (gross) I started to wonder how on earth I was going to spread butter all over my toast? I mean really. Cold butter just rips bread to pieces…..and I am not even going to think I would remember soon enough before I wanted toast to get it out of the fridge to soften. I came across a recipe at Tammy’s Recipe for how to make spreadable butter using oil, and I thought about trying that. But then I changed my mind after I found……….

THIS! 🙂 Meet my new friend, Butter Bell. My mentor, Lori, had one and I just knew I was going to have to have one……..and this was the one I decided on – mainly because it’s cute and it says BUTTER. I used Swagbucks and purchased this one at Amazon. Thanks to all of you who use Swagbucks through me. I greatly appreciate the support you give me. 😀 And if you’re not using Swagbucks to make money, you should be.

This butter bell will allow you to store butter at room temperature without spoilage….and you can SPREAD it! I am one happy lady with my butter and my bell. Let’s see how it works, shall we?

First, wash it. Duh right? Then you’re going to fill the basin with 1/3 cup of cold water. See how complicated this is? You might need a pad to take notes.

You need to let your stick of butter set out at room temperature until it’s soft. This bell takes exactly ½ cup of butter. When it’s soft, pack it down inside the bell like shown.

Now, just turn it upside down and put it back down inside the crock. That’s it. You’ll need to change the water about every three days or so. I let mine sit beside my beloved stand mixer. Make sure it’s not hear the stove where it can get hot. Now you have spreadable butter anytime you want a piece of toast…..which for me could happen at any moment.

So how does it work? The crock creates and airtight seal with the water in the base. That’s it. And I’m in love. Her name is Butter Bell and you might hear me refer to her often……and just a side note. The box says you can’t use it to store “spreadable cheese.” So, someone obviously tried that with bad results. That’s also why my iron box stated “Do Not Iron Clothes While On Body.” Hmmmmm.

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About Stacy

Stacy is a Home Management Mentor, the author of two cookbooks, the creator of why-didn’t-I-think-of-that homemaking hacks, an expert on making real food taste lip-smacking delicious, and a Platinum Leader with Young Living Essential Oils. She loves butter, dessert, baking, organizing, and staying home with her husband and four hilarious kids. She believes if it's not easy, you won't do it - because she's lived it. She'll bring YOU the awesome so that you can get your home back into control. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Comments

I always used salted butter…..it keeps it preserved. I’ve heard that if you don’t use salted in the bell, it can mold if you don’t use it quick enough – but that’s a problem we never have because we eat LOTS of butter. 🙂

I bought one of those once. Made my butter go moldy where it touched the water. 🙁 My mom always left butter out growing up, and I’ve come across more than one “food safety” source that says it’s okay because butter has so little moisture content it doesn’t support bacteria. It can taste rancid if it’s out too long, but it’s still safe to eat. We just put enough that we can use it up in a few days, and less if it’s hot.

Hmm. I followed the directions, but it’s been awhile so I’m not sure what it said. I guess the water would only have touched the butter in the beginning, since once you take some out it would be too high anyway. It was around the edges of the bell, where it touched the water. We use our butter up pretty quickly too. I really wanted to like it. 🙁 Thankfully it was a store brand and had a “try it, you’ll love it” guarantee so I was able to return it.

I’ve got a lovely Butter Bell that I use periodically when I remember how bad margarine is for us all. One thing I noticed is there can be some mold that will appear on the inside of the “bell” where I’ve taken some butter out. It could be I’m not using it up fast enough or I need to move it from below the kitchen window. Also, I’ve had my butter plop out into the water, but it can be but back in the “bell” without any problem. Thanks for the reminder to use it again.

Today I softened some butter and smooshed it into my butter bell. I actually measured the 1/3 cup of cold water and realized that I had definitely been putting too much water in my crock. I figured the more the merrier (or waterier) but that may have been preventing a proper vacuum! That could have also contributed to the aforementioned mold issue…..

love it! both my grandmothers always kept a stick of butter on the table in a pretty glass dish. tasted yum, but i always wondered if it was okay to eat. same grandmas that kept Sunday dinner on the stove all day for us to come back for more. it’s a wonder food poisoning didn’t kill us all!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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